CHICKEN MUSHROOM AND SPINACH LASAGNA

Anytime I get an excuse to add more veggies into my meals…I’m all there! And this lasagna with chicken, mushrooms, and spinach is nothing short of veggies. It’s made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover chicken or rotisserie chicken. I took a lighter approach to the sauce. I used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.

Then everything is layered into a square baking dish with no-boil lasagna noodles. No-boil noodles are thinner than regular noodles and absorb flavor so much better. So the finished lasagna is delicate and does not feel so “heavy” as in you’re eating loads of noodles. Even my hubby who is not a fan of pasta gave me thumbs up on this baby.

INGREDIENTS

• 2 1/2 Tbsp. olive oil
• 1 cup chopped onion
• 2 Tbsp. minced garlic
• 8 oz. white mushrooms, thinly sliced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 1/2 tsp. kosher salt, divided
• 1 (6 oz.) bag fresh baby spinach
• 2 cups shredded cooked chicken
• 2 1/2 cups chicken stock
• 1 1/2 cups milk (I used whole milk)
• 1/4 tsp. nutmeg
• 1/4 cup all-purpose flour
• 1/2 cup shredded Parmesan cheese
• 8 no-boil lasagna noodles
• 1 1/4 cups shredded mozzarella cheese

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
3. .........................................

for full recipes please see : www.littlebroken.com

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